Modern Restaurant Management
APRIL 29, 2025
distilleries – from less than 100 in 2005 to nearly 3,100 today, many of which now export. The dining hall composts in back-of-house and front-of-house, has 100 percent LED lights, reuses greywater for irrigation, and uses bulk packaging for 80 percent of condiments and 100 percent of milks and creamers.
Hotel Owner
MAY 16, 2025
In addition to leading Housekeeping, Golf, Spa, Leisure, and Revenue, Anna will now also oversee Front of House, Security, and Maintenance, bringing all guest-facing departments under one leadership to enhance collaboration and ensure a seamless guest experience.
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7 Shifts
OCTOBER 26, 2022
Thomas Keller nixed tipping at Per Se in 2005. For front-of-house staff, tipping provides an incentive to provide excellent service and then be rewarded for this hard work. Even since restaurants have gone back and forth between tipping and no-tipping. Union Square Hospitality Group later abandoned the system in 2020.
7 Shifts
AUGUST 27, 2021
Mike Bausch and his brother Jim opened their first location, Andolini's Pizzeria , in 2005, and have since expanded the business to include multiple locations of Andolini's as well as other restaurant concepts including pizzerias, slice shops, food trucks, and fine dining restaurants. Andolini's solves this with 7shifts announcement tools.
EATER
JULY 6, 2022
Farm director Jack Algiere shows onion seedlings to a group of kids visiting Stone Barns in May 2005. Workers plant crops in view of the main complex at the Stone Barns Center for Food & Agriculture in 2005. Stan Honda/AFP via Getty Images. Stan Honda/AFP via Getty Images.
Modern Restaurant Management
FEBRUARY 4, 2020
They sought an all in one software solution that could meet the day-to-day front of house management needs as well as could offer their customers the ability to order online. With so much going on at so many locations the owners were looking for an efficient solution that could be monitored across the board. Morial Convention Center.
EATER
MAY 29, 2020
Depends how you count, I guess, but we have Alinea, which is the flagship, and we opened that in 2005. I brought in, we have about 22 front of house and back of house managers across the group in Chicago. Amanda Kludt: For people who don’t know, can you outline how many restaurants are in your group? Clair Supper Club.
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